Walleye Recipes

Here is our much requested thread just for Walleye Recipes. Please feel free to add any that you may have.

Bass are toys. Gills and Trout are food.There is a fine line between fishing and standing on the shore looking like an IdiotFast, Free Registration Tell them TubeN2 sent ya Search From this siteClick HereCurrent Moon PhaseTide Reports

Turn gas grill on high (must be hot). Add garlic to butter and melt to flavor butter. Baste one side of Fillets with butter and garlic sauce and then place that side down on hot grill (place on grate no foil). Cook a little more than halfway through (fillet turns white when cooked).

Baste top side of fish with remainder of butter sauce. Loosen with two spatulas and turn only once. Cook until done, about 2 to 4 minutes. Salt and pepper to taste.

Mix all ingredients well and spread evenly over Walleye Fillets. Place Fillets on a greased broiled pan and broil five inches from the heat in a preheated broiler for about 10 minutes or until the fish flakes when probed with a fork.

Heat oil (1-1 1/2 inch deep) to 350 F or frying temperature. Dip Walleye fillet in egg batter and let excess drain or slide off with fingers. Roll fillet in crushed Cornflakes and place in heated oil. Turn fish once or twice until easily pierced with a fork. Drain on plate lined with paper towels.

Saute the onion and green pepper in the butter until soft, then add mustard, soy sauce, cayenne, and lemon juice. Stir in crumbs and cheese. Salt and pepper the fillets, lay them on foil broiler liner, and broil for 5 minutes about 4 inches from the flame. Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and broil another 6-8 minutes. Serve.

Lightly grease foil to wrap individual Fillets. Place washed and dried fillet on greased foil. Add pat of butter, onion, tomato and season to taste. Lemon pepper is a must. Seal foil and grill or broil 7-8 minutes on each side for average size Fillets. Great served with new potatoes and a fresh cooked vegetable.

In a shallow bowl, beat eggs; add honey. In a plastic bag, combine crackers and salt. Dip fish in egg mixture then shake in bag until coated. In a skillet, cook fillets in oil for 3-5 minutes perside or until golden and fish flakes easily with a fork. Serve with lemon wedges if desired. Yield; 4-6 servings.

Rinse Fillets and pat dry with paper towel. Crush crackers fine. A food processor work very well. Beat egg with milk, pepper, and garlic powder. Dip Fillets in egg mixture, then in cracker crumbs. Place fish in medium hot peanut oil. Peanut oil can stand a high heat than other oils. Fillets should fry until golden brown and fish flakes. Strain cooled oil and save for the next fish fry.

In flat storage container with lid, cover Fillets with marinade and chill in refrigerator overnight. Smoke Fillets for 3-4 hours in smoker using wet hickory chips or other desired wood chips for flavor. Fish is "done" when it will flake with fork test. Remove from smoker and cool. Serve warm or cold.

Put lemon juice, pepper, garlic on the Walleye. Put 1/2 cup cornmeal in Baggie and add Walleye. Shake. Heat frying pan and add margarine when pan is hot. Cook Walleye on both sides. It will be a golden brown.

Poach the Fillets in the chicken broth and lemon juice, cooking almost until flesh will flake on sides of Fillets. With slotted spoon remove Walleye to platter and keep warm. Melt the butter and saute the onion and wild rice briefly, just to soften onion and heat rice. Add 1/4 cup of the fish-chicken broth and dill weed. Divide the rice among 4 dinner plates and place fillet on rice.

Freshwater fishing is one of the types of fishing that is ideal for beginning anglers since it can be enjoyed from shore or from land using a simple tackle set up. There are many types of fishing opportunities. There...
Read More